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Lot Eight Reserve Extra Virgin Olive Oil

Lot Eight Reserve Extra Virgin Olive Oil

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Lot Eight's Reserve Extra Virgin Olive Oil is a medium-intensity blend of Koroneiki and Frantoio olives. Harvested in Wairarapa, New Zealand, this oil exhibits grassy/herbal notes with hints of tropical fruit. Cold-pressed within hours of harvest, it boasts high polyphenols (last reported in 2022), contributing to its robust antioxidant profile. Awarded multiple times, including Best in Class at Olives New Zealand 2023 and a Gold Medal at the New York International Olive Oil Competition, this oil reflects the region's terroir and Lot Eight's commitment to quality.

Chemistry reported on this producer's site was reported in 2022, but the values haven't changed since they were first detected.

Unfiltered

Estimated Flavor Profile

Sensory Profile

Fruitiness 4.6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
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Estimated Based on profiles for: Koroneiki, Frantoio .

Release History

3 releases
2025
Varieties
Koroneiki, Frantoio
Phenols (Est.)
~243 mg/kg
Estimated based on historical data.
2024
Varieties
Koroneiki, Frantoio
Phenols (Est.)
~243 mg/kg
Estimated based on historical data.
2022

Sensory Profile

Fruitiness5.5
Bitterness3
Pungency2.5
Varieties
Koroneiki, Frantoio
Phenols
243 mg/kg
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
FFA
0.1%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
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